Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.
Chef Ulrik Jepsen has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.
Food Markets in Provence inspired him to become a chef and the smell of Boeuf Bourguignon was the responsible for his love to French cuisine. Cuisine in which the Canard à la presse (pressed duck) is a classic, and in À L’aise they really know how to prepare it, offering extraordinary culinary experience.
Although a press is needed (À L’aise one is made of silver!) and it’s not an easy preparation, Chef Ulrik Jepsen shared the recipe with us so here it is!
Canard à la Presse (Pressed Duck) by Chef Ulrik Jepsen from Restaurant À L'aise in OsloChef Ulrik Jepsen
- 4 duck breasts
- 2 shallots
- 50 g duck hearts
- 4 pcs tonka beans
- 50 g Butter
- 1 orange
- 1/2 teaspoon Salt
- A dash of Cognac
- 300 g duck sauce
- Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit)
- Rest for 12 minutes
- Let the duck rest so the juices reabsorb
- Cook for another 8 minutes, and then rest for a further 7
- The duck is seared on the outside while still relatively raw on the inside
- The bones are separated from the meat
- The breasts and thighs are brought back to the kitchen to be prepared
- The carcass and the organs will be put in the press (see below)
- Cook the shallots in butter for around 3 minutes
- Add the Tonka beans for 2-3 minutes (for infusing)
- Add the orange juice
- Add the duck sauce
- Put the carcass and organs in the duck press to extract the blood
- Add the blood to the sauce and cook very slowly, adding salt and cognac
- Serve over the duck breast meat
Restaurant À L’aise
Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer • @nataliabhqz